Homemade Meat Shawarma – Gluten-free version

👨‍🍳 Method

1. 1
   Cut the lamb into thin slices.

   KnifeCutting board
2. 2
   Coat the slices of the lamb in a mixture of the olive oil, cumin, turmeric, cinnamon, baharat, salt and black pepper, cover and marinate in the fridge 2 hours.

   BowlRefrigerator
3. 3
   Heat a heavy pan over high heat.

   ⚙ Greased Flat PanStoveFrying pan
4. 4
   Add the lamb and fry 5–7 minutes in two batches, in a scorching pan, stirring occasionally, until browned and cooked through.

   ⚙ Adding to the hot fat and fryingStoveFrying pan

   💡Sear in batches in a scorching pan: a crowded pan cools down, and the chicken steams instead of browning.

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5. 5
   Thinly slice the red onion and tomatoes.

   KnifeCutting board
6. 6
   Heat a dry pan over medium heat, and warm the gluten-free bread in it.

   ⚙ Greased Flat PanStoveFrying pan
7. 7
   Spread in the gluten-free bread the tahini, arrange in it the shawarma and the tomatoes and red onion, roll up and serve immediately.